Double Golden Brie & Oven-Baked Mushroom Risotto

Name: Double Golden Brie & Oven-Baked Mushroom Risotto with Caramelised Pears & Silverbeet
Total time: 1 h
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Vegetable Stock Pot; 2 Double Cream Brie; 1 Pear; packet risotto-style rice; 2 Garlic; 1 packet Sliced Mushrooms; 1 Brown Onion; 1 Silverbeet; 1 sachet Thyme; 1 Lemon; 1 sachet Herb & Mushroom Seasoning; 1 packet arborio rice; 1 drizzle olive oil; 2 cup water (for the rice); 1 tbs balsamic vinegar* (Pantry); 1 tsp brown sugar; ¼ cup water (for the pear)

with Caramelised Pears & Silverbeet

Up to 180$ + Free Treats / Extras for Life

This week's new ingredient is Brie - rich, creamy and irresistibly indulgent! This ‘brie-lliant’ soft French cheese melts beautifully into risottos, complements veggie tarts and adds a luscious, luxe touch to salads with its buttery texture and delicate, earthy flavour.

Tags:

Veggie

Allergens:

Milk

•Gluten

•Soy

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time1 hour

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Pot

Double Cream Brie

(Contains: Milk;)

Pear

packet

risotto-style rice

(May be present: Gluten, Soy, Wheat.)

Garlic

1 packet

Sliced Mushrooms

Brown Onion

Silverbeet

1 sachet

Thyme

Lemon

1 sachet

Herb & Mushroom Seasoning

(Contains: Gluten, Soy, Wheat;)

1 packet

arborio rice

(May be present: Gluten, Soy, Wheat.)

Not included in your delivery

1 drizzle

olive oil

2 cup

water (for the rice)

1 tbs

balsamic vinegar* (Pantry)

1 tsp

brown sugar

¼ cup

water (for the pear)

Nutritional Values

Energy (kJ)2290 kJ

Calories546 kcal

Fat46.3 g

of which saturates29 g

Carbohydrate83.8 g

of which sugars14.1 g

Dietary Fibre7.9 g

Protein32.5 g

Cholesterol0 mg

Sodium1440 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

Preheat oven to 220°C/200°C fan-forced.
Thinly slice brown onion (see ingredients). Thinly slice pear into wedges. Thinly slice silverbeet.
Slice lemon into wedges. Finely chop garlic.
Roughly chop Brie.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and slice mushrooms until tender, 6-8 minutes.
Add herb & mushroom seasoning, garlic and cook until fragrant, 1 minute.
Add arborio rice and stir to coat. Add the water (for the rice) and vegetable stock pot.
Bring to the boil, then remove from heat.

Transfer risotto to a baking dish.
Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.

When risotto has 10 minutes remaining, wash out frying pan and return frying pan to medium-high heat with the butter.
Cook pear wedges, turning occasionally, until softened, 2-3 minutes.
Reduce heat to medium-low, then carefully add the balsamic vinegar, brown sugar and water (for the pear) and cook until dark and sticky, 3-5 minutes.

Remove risotto from oven and stir through the chopped Brie until melted.
Stir in silverbeet, a good squeeze of lemon juice, until combined and slightly wilted. Season to taste.
Stir through a splash of water to loosen risotto if needed.